Smoked salmon pâté without cheese, a quick yet tasty and refined recipe for an appetizer that can be prepared even at the last minute. If you can’t prepare it in advance and let it firm up in the fridge, you can easily serve it as a mousse, spread on crostini or served in a bowl where everyone can help themselves using a butter spreading spatula. It’s very simple to prepare because all the ingredients are chopped together in a food processor or blender and then left to chill for a few hours to firm up. Want to impress? Place it still soft in a piping bag and distribute it on toasted and crispy sandwich bread squares.
Here are some other tasty salmon recipes for you:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Seasonality: All Seasons
Ingredients
- 5 oz smoked salmon
- 7 tbsp butter
- 1 anchovy in oil
- 1 tsp pickled capers
- 1 tbsp plain yogurt
- 5 Taggiasca olives
Tools
- 1 Food Processor
- 2 Teaspoons
- 1 Tablespoon
- 1 Spatula
- 1 Bowl
- Cling Film
Steps
The preparation of this salmon pâté or mousse, as I mentioned, is very simple. You just need to put all the ingredients in the bowl, close the lid, and start the Bimby.
Start the Bimby at speed 5 and blend for 20 seconds. Stop it, remove the lid, and use a silicone spatula to scrape the ingredients from the sides of the bowl.
Close the lid again and blend for another 10 to 15 seconds, starting from speed 6 and going up to 8.
Line a bowl with damp and well-squeezed cling film, pour in the salmon and butter mixture, compact it with the spatula, cover with the film, and refrigerate for a couple of hours to set.
After this time, take the pâté out of the bowl, pulling the film that wraps it, turn it out onto a plate, and serve.
If you don’t have a Bimby, you will still need a food processor or a blender to chop the ingredients. For the rest, proceed as above, blending everything until you reach a creamy consistency.
My Advice
You can prepare this pâté even a couple of days in advance, just keep it wrapped in cling film in the fridge.
If there’s any leftover, use it to make a nice plate of spaghetti. You just need to sauté a sprig of rosemary in a tablespoon of oil to flavor it, then remove it and melt the pâté. Toss the pasta with it and you’ll taste how delicious it is!
FAQ (Frequently Asked Questions)
Can I use less butter in the preparation?
You can also replace a third of the butter with ricotta, but in this case, the preparation will be very soft and won’t hold its shape…and then it’s called salmon pâté without cheese!
